Name: Irresistible German Snickerdoodles Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: German
Ingredients: 1 tsp baking soda; 1.5 cups sugar; 0.5 tsp salt; 2 tsp cream of tartar; 1 cup softened butter (preferably Kerrygold unsalted); 2.75 cups sifted all-purpose flour (King Arthur recommended); 2 eggs, room temperature; 3 tbsp sugar; 2 tsp ground cinnamon (freshly ground preferred)

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Introduction

German Snickerdoodles are soft, chewy cookies with a delightful cinnamon sugar coating that adds a warm, fragrant touch. These treats have crispy edges and a tender center, making them a perfect companion for your afternoon tea or coffee.

A golden baking tray holds twelve round, soft-looking cookies arranged neatly in three rows of four, each cookie covered evenly with a light dusting of cinnamon sugar specks, giving them a slightly textured surface. The tray rests on a yellow cloth that adds a warm tone to the image, with delicate small blue flowers placed at the top left corner and the bottom right corner of the tray, enhancing the fresh and cozy feel. Everything is set against a clean white marbled texture surface, creating a bright and inviting background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp baking soda
1.5 cups sugar
0.5 tsp salt
2 tsp cream of tartar
1 cup softened butter (Kerrygold unsalted recommended)
2.75 cups sifted flour (King Arthur all-purpose preferred)
2 eggs (room temperature)
3 tbsp sugar (for coating)
2 tsp ground cinnamon (freshly ground preferred)

Instructions

Step 1: In a large mixing bowl, beat the softened butter and 1.5 cups sugar together for 3-4 minutes until light, fluffy, and pale. Scrape down the bowl occasionally to ensure even mixing.
Step 2: Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
Step 3: In a separate bowl, whisk together the sifted flour, cream of tartar, baking soda, and salt. Gently fold these dry ingredients into the wet mixture until just combined. Avoid overmixing.
Step 4: Cover the dough and refrigerate for at least 1 hour or up to overnight to let flavors develop and make the dough easier to handle.
Step 5: Preheat your oven to 350°F. Combine 3 tablespoons sugar and 2 teaspoons cinnamon in a shallow bowl for the coating.
Step 6: Roll chilled dough into 1-inch balls. Quickly roll each ball in the cinnamon sugar coating, then place on parchment-lined baking sheets about 2 inches apart.
Step 7: Bake for 9-11 minutes until edges are lightly golden but centers look slightly underdone.
Step 8: Let cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For more intense cinnamon flavor, freshly grind whole cinnamon sticks instead of using pre-ground cinnamon.
If dough becomes too soft while rolling, chill it briefly to make handling easier.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and added texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, place a slice of bread in the container to keep them soft. Reheat briefly in a microwave or oven to refresh the chewy texture.

How to Serve

A tray holds nine round, soft cookies that have a light golden color with a slightly cracked surface and fine brown cinnamon sugar sprinkled evenly on top. Each cookie is puffy with a delicate texture, sitting on light brown parchment paper inside a metal baking sheet placed on a textured light brown cloth. In the background, there is a white vase with small blue and white flowers blurred softly, all set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the dough or baked cookies?

Yes, you can freeze the dough tightly wrapped for up to 3 months. Thaw in the refrigerator before baking. Baked cookies freeze well for up to 2 months; thaw at room temperature before serving.

Why do my snickerdoodles spread too much during baking?

Overly warm dough or insufficient chilling can cause spreading. Make sure to chill the dough well and space the balls apart on the baking sheet to prevent cookies from merging.